Mains, Vegetarian

Cheesy Stuffed Mushrooms & Vegetable Medley

Step 1 of 9

Wrap spinach in a cotton towel or paper towels and squeeze out excess liquid.

Ingredients

For the mushrooms

300g frozen chopped spinach, thawed
60g cream cheese
30g grated Parmesan cheese
120g mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

350g courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
300g aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

For the mushrooms

10.5oz frozen chopped spinach, thawed
2.1oz cream cheese
1.05oz grated Parmesan cheese
4.2oz mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

12.25oz courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
10.5oz aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

Step 2 of 9

In a bowl, mix together cream cheese, parmesan cheese, 60g mozzarella cheese, garlic, nutmeg, salt and pepper. Add spinach and mix well.

Ingredients

For the mushrooms

300g frozen chopped spinach, thawed
60g cream cheese
30g grated Parmesan cheese
120g mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

350g courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
300g aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

For the mushrooms

10.5oz frozen chopped spinach, thawed
2.1oz cream cheese
1.05oz grated Parmesan cheese
4.2oz mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

12.25oz courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
10.5oz aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

Step 3 of 9

Fill the mushrooms with the spinach and cheese mixture.

Ingredients

For the mushrooms

300g frozen chopped spinach, thawed
60g cream cheese
30g grated Parmesan cheese
120g mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

350g courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
300g aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

For the mushrooms

10.5oz frozen chopped spinach, thawed
2.1oz cream cheese
1.05oz grated Parmesan cheese
4.2oz mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

12.25oz courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
10.5oz aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

Step 4 of 9

In a separate bowl, combine all vegetable medley ingredients and toss well.

Ingredients

For the mushrooms

300g frozen chopped spinach, thawed
60g cream cheese
30g grated Parmesan cheese
120g mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

350g courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
300g aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

For the mushrooms

10.5oz frozen chopped spinach, thawed
2.1oz cream cheese
1.05oz grated Parmesan cheese
4.2oz mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

12.25oz courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
10.5oz aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

Step 5 of 9

Place prepared mushrooms in zone 1 drawer, without a crisper plate inserted then insert drawer in unit. Place vegetables without a crisper plate inserted in zone 2 drawer, then insert drawer in unit.

Ingredients

For the mushrooms

300g frozen chopped spinach, thawed
60g cream cheese
30g grated Parmesan cheese
120g mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

350g courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
300g aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

For the mushrooms

10.5oz frozen chopped spinach, thawed
2.1oz cream cheese
1.05oz grated Parmesan cheese
4.2oz mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

12.25oz courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
10.5oz aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

Step 6 of 9

Select ROAST, set temperature to 180°C and set time to 15 minutes. Select zone 2, select ROAST, set temperature to 180°C, and set time to 17-20 minutes. Select SYNC. Press the START/STOP button to begin cooking.

Ingredients

For the mushrooms

300g frozen chopped spinach, thawed
60g cream cheese
30g grated Parmesan cheese
120g mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

350g courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
300g aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

For the mushrooms

10.5oz frozen chopped spinach, thawed
2.1oz cream cheese
1.05oz grated Parmesan cheese
4.2oz mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

12.25oz courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
10.5oz aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

Step 7 of 9

When zone 1 time reaches 10 minutes, remove drawer from unit and top mushrooms with remaining mozzarella cheese. Reinsert drawer to continue cooking.

Ingredients

For the mushrooms

300g frozen chopped spinach, thawed
60g cream cheese
30g grated Parmesan cheese
120g mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

350g courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
300g aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

For the mushrooms

10.5oz frozen chopped spinach, thawed
2.1oz cream cheese
1.05oz grated Parmesan cheese
4.2oz mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

12.25oz courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
10.5oz aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

Step 8 of 9

When zone 2 time reaches 10 minutes, remove drawer from unit and stir vegetables. Reinsert drawer to continue cooking.

Ingredients

For the mushrooms

300g frozen chopped spinach, thawed
60g cream cheese
30g grated Parmesan cheese
120g mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

350g courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
300g aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

For the mushrooms

10.5oz frozen chopped spinach, thawed
2.1oz cream cheese
1.05oz grated Parmesan cheese
4.2oz mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

12.25oz courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
10.5oz aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

Step 9 of 9

When cooking is complete, serve immediately.

Ingredients

For the mushrooms

300g frozen chopped spinach, thawed
60g cream cheese
30g grated Parmesan cheese
120g mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

350g courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
300g aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

For the mushrooms

10.5oz frozen chopped spinach, thawed
2.1oz cream cheese
1.05oz grated Parmesan cheese
4.2oz mozzarella cheese, divided
1 tsp finely chopped garlic
1 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
2 large portobello mushrooms, cleaned, stems removed

For the vegetable medley

12.25oz courgettes, medium diced
1 red pepper, medium diced
1 orange pepper, large diced
10.5oz aubergine, medium diced
4 thick asparagus spears, ends trimmed, cut into 1cm pieces
1 tbsp fresh thyme
2 tbsp vegetable oil
1 tsp salt
1 tsp black pepper

Cooking method:

Ninja Foodi